FARM: Tropical Bahia_ALTITUDE: 1000 - 1200 MASLVARIETAL: Catuai, Mundo NovoPROCESS: Extended Natural Tropical Bahia is shaped by the unique conditions of Brazil’s Bahia region. Producers farming at high elevations benefit from excellent growing conditions but often face challenges drying coffee due to humidity and rainfall during harvest. To overcome this, many transport freshly picked cherries around 50 km to the neighbouring Caatinga biome, where the climate is warmer and drier. During this journey, the cherries undergo a short, controlled fermentation in closed trucks. Though the process lasts no more than 24 hours, it has a significant impact on flavour development. Once at lower elevations, the cherries are dried in more stable conditions, reducing risk while preserving quality. The result is a coffee that reflects both terroir and ingenuity, with pronounced fruit sweetness and a rounded, expressive profile shaped by this unusual in-transit fermentation process.
Hundred House Coffee is a micro roastery in Munslow, in the Shropshire Hills on the Welsh Borders, founded by Matt Wade and Anabelle De Gersigny. Matt has over 20 years in the coffee industry: he is one of the UK's first licensed Q Graders, placed second at the 2009 Roasters Guild Competition in Portland, and previously served as head roaster at Union Hand Roasted and Coffee Planet. He also co founded Nightjar Coffee in the Middle East. The roastery sources predominantly from Africa and Central and South America, with a commitment to long term fair relationships with growers. A portion of sales supports creative community projects through their Art + Industry Programme.
